beef sausages

Beef sausages? Sounds weird

These were pressure cooked for speed. I put enough water in the pressure pot to drown a narwhal, if that narwhal had breathing problems to begin with and was small enough to fit into an eight quart pressure cooker -- and where are you going to find one of those? -- but the water evaporated which isn't supposed to happen in a pressure pot, or possibly absorbed, so fat from the sausages formed the crustiest, burniest, most repugnant smelling fond on the bottom of the pot. Shirley, they're ruined! I removed the sausages and added more water and boldly turned the burner to high 'cause that's the way I roll in my lab kitchen. The fond lifted off nearly instantly and dissolved immediately into the water, diffusing the whole stench and forming what appeared to be a salvagable liquid. I was a mildly disappointed, actually, for a minute there I thought I was in for a Brillo® pad scrapy-scrape afternoon.

I used that burned-sausage-bits pot-cleaning water to cook chickpeas. Is that daring or what? The chickkpeas were only partially hydrated. I relied upon the pressure cooker to shove that flavored water into the beans fully hydrating them as they cooked. That was the idea, anyway. It's all pure guesswork. Who knows, they might be awful. Then again, they might be fantastic. Dried chickpeas are fun. I love watching them swell. Did I ever mention I'm rather easily amused?

Dun'nit ↓ make you want to eat 'em right out of the package? They're already cooked, ya know.

Pressure cooked ↓

See? They got plumpier. How they managed not to explode open is beyond me. I've been eating these chunks throughout the afternoon like dog treats. In fact, if I had a dog, I'd give 'em some because I'm nice that way when it comes to dogs.


* beef sausages pressure cooked on a steam table over too little water. That is all.

* chickpeas cooked in the water used to lift off the burnt oil and residue from steaming the sausages. + yellow bell pepper, onion, garlic with a trace of vindaloo curry in olive oil / butter

* carrots and tiny mixed fingerling potatoes also pressure cooked together in orange juice, buttter, maple syrup, and cinnamon with mango added at the end, and dayumn are they ever delicious.

midnight snack

It's 12:00 at night, and time for a snack. Damn. I'm so in the Zone™ I can't stand myself. This, Kids, is how to stay thin, or how to become thin in case you're not already settled at a homeostasis weight with which you're satisfied -- first off all, never be hungry. FerChrist'ssake, you're American! There's no point to it. Wouldn't do to let blood sugar drop. That signals your body, always so loyal and obedient, that it needs to prepare itself for starvation. Secondly, eat whatever you want, just be sure to want the right things. Is that so hard? Make this a way of life, and your body becomes convinced it's OK to release stored body fat. Thus sprach Zarathustra, and by Zarathrustra, I mean Barry Sears.

Did I ever tell you about the personal trainer at Broadway Body Works who helped me come back to life? He took a special interest in me because I was such a wreck. He's a total stud. Completely beholden to Barry Sears. He was so funny. Didn't even eat potatoes or rice. Wouldn't touch 'em. That's taking it a little far, if you ask me, but he does have the abs of death.

Check it out, this here is all stuff I have around the house based on what I made previously. When I scrounge around, I can't go wrong because there isn't anything around to wreck a program. Now that there's what ya call planning.

Even chocolate. Chocolate is actually a health food, especially the low sugar kind. Two books I read said that so it must be true. I try to disregard the fact that the two people who wrote those books are morbidly obese. Just say'n.


* Venison meatballs. Those things are still tender and wonderful. Full of good stuff.

* Chicken broth made from roasted chickens. I never get tired of saying that,

* Chickpeas. My new favorite fun things.

* Brown rice miso. Power food extraordinaire.

* Plum tomato that was just sitting there being red, waiting to get used

* Basil from the kitchen AeroGarden with brand spank'n new lights.

* Ice water in a Mason jar 'cause ah still got no class.

* You'll notice this looks remarkably similar to the post below.

chicken, chickpeas, miso

From the Random Recipe Generator™, Middle East meets Far East meets me.

Chicken bits with chickpeas, brown rice and mild white miso, home-made tahini made from unhusked sesame seeds.

Did I say Random Recipe Generator™? I'm sorry, I meant to say from my own impulse.

* chicken bits frozen from chickens roasted for broth.

* chickpeas (garbanzo beans) that were soaked and pressure cooked for 1 minute on extreme then allowed to cooled down the slow way, tossed with tahini and olive oil, garlic, and lime, amounting to a brutally unrefined hummus. Mmmmm, brutal.

* miso because I just can't get enough of that stuff, and because I'm growing quite fond of blending them.

* garden tomato, alas, the last of it.

* onion because it was there.

* cilantro and basil just for the hell of it.